Oct 2, 2008 Fall is HERE!
Hello folks,
Week 17 for our vegetable CSA! Welcome to October. Its been another great week on the farm and in the garden. Remember, we are offering a winter storage share in November of a huge basket of veggies. Please make a reservation for one if you are interested and you can tell your friends too.
Side Note: PLEASE PATRONIZE THE RICHMOND FARMERS MARKET IF YOU CAN, The market has lost significant business since the bridge has been closed. Coming from the south, park at the round church and enjoy a walk across the bridge. Thanks! See you there. We’ll be grilling! Fridays 3-6:30 until Oct. 17th
ON THE FARM: This week we hosted our friend Dave Birdsall, who taught a Game of Logging course to a group of 10 on Tuesday and Wednesday. They learned many new skills for safe chainsaw use and how to fell trees in a thoughtful way. We took another group of lambs to the butcher, this group is intended for the Burlington Food Hub CSA with the Intervale. Those of you who ordered whole lambs for the freezers will be in future groups soon to folllow throughout the fall.
IN THE GARDEN: We’re well on our way to cover cropping some of the areas in the garden that arent in production anymore planting with winter rye. Soon we’ll be putting in our garlic beds for next years crop. Im making notes for next year and realizing where we had some holes and what varieties we could plant more of. Example: I will plant more carrots next year in two week successions. This year we will only have one more share distribution of carrots as we had some bacteria arrive and hit our carrots so their growth was slowed.
THIS WEEKS HARVEST: Acorn Squash (recipe), Braising Greens (recipe), Peppers, Onions, Head Lettuce, Potatos, Tomatos, Beets, Cabbage, Radishes, maybe broccoli and eggplant.
IMPORTANT STORAGE NOTES: We are giving out the Acorn squash that the stems got broken off so they will not be long keepers. Enjoy it sooner than later. Store in a cool location about 50 degrees if possible or in your fridge.
IN THE KITCHEN: Enjoy the last of five winter squash we grew this year (spaghetti, kabocha, delicata, butternut and acorn). You’ll see more delicata and butternut in weeks to come.
Acorn Squash stuffed with baked apples
Loaded with apples, brown sugar, butter, and cinnamon, it is like an acorn squash stuffed with apple pie. This side dish is especially good with pork. In a word: Yum!
Prep Time: 15 minutes Cook Time: 50 minutes Yield 6 servings
Ingredients:
- 3 medium acorn squash
- 3 tart apples, peeled, cored, and cut into small chunks
- 1 Tablespoon all-purpose flour
- Salt and freshly ground black pepper
- 6 Tablespoons butter
- 3 Tablespoons light brown sugar
- 1 teaspoon ground cinnamon
Preparation:
To facilitate slicing, partially bake or microwave the acorn squash until the skin can be broken easily by the pressure of your thumbnail. Transfer to a colander and allow to stand.
Preheat the oven to 350 degrees F. Lightly oil 6 individual baking dishes or a large shallow pan.
In a mixing bowl, combine the apples and flour and toss to coat evenly.
When the squash is cool enough to handle, cut each one in half lengthwise. Scoop out the seeds and fibrous tissue. Transfer the shells to the prepared baking dish. Spoon the apples into the squash cavities and sprinkle with salt and pepper.
In a small saucepan, combine the butter, brown sugar, and cinnamon. Stir over medium heat until the sugar is dissolved. Brush over the exposed flesh of the squash and then drizzle what remains over the apples. Cover with aluminum foil and bake for 20 minutes. Uncover the dish and continue baking for 20 to 30 minutes or until the squash is tender.
Simple Greens with Garlic
Here is a tribute to the simple cooking: when the livin’ is easy, cooking should be easy, too! This deliciously nourishing recipe, filled with heart-healthy, immune-boosting greens, is proof that you can eat inexpensively and well while pleasing your taste buds with seasonal goodness.
INGREDIENTS
1-2 tablespoons olive oil
2 bunches fresh greens, about 8 cups, washed and coarsely chopped. This could include a mixture of Asian greens, or mustard, collards, turnip greens, beet greens, kale – any toothy substantial green will do.
1-2 cloves garlic, chopped
1/8 cup water or vegetable broth
Salt to taste
Optional flavorings: Sesame oil, ume plum vinegar, tamari
Optional toppings: sesame seeds, chopped almonds or walnuts, toasted pumpkin seeds
1. Heat oil in a large skillet over medium-high heat and add greens and garlic, stirring to coat with oil. Stir occasionally until greens are barely wilted, just a few minutes.
2. Add vegetable broth or water and stir, allowing greens to steam until barely tender. Salt to taste.
3. Add flavorings and toppings as desired and serve.
Serves 4.
From Rick Bayless’s Mexican Everyday, here’s a meatless alternative to a creative taco…
Braised Greens Tacos
- serves 2 -
Ingredients
1 12 ounce bunch Swiss chard, washed (or collard greens, kale, etc.)
1 1/2 tablespoons vegetable oil
1 large white or red onion, sliced 1/4 inch thick
3 garlic cloves, finely chopped
1 teaspoon red pepper flakes
1/2 cup chicken or vegetable broth, or water
12 corn tortillas, warmed with a bit of water in a kitchen towel in the microwave
1 cup crumbled queso fresco (or feta, or goat cheese)
A large handful (6-10) cherry tomatoes
1 chipotle pepper in adobo sauce
(Alternatively, a store-bought salsa or hot sauce will work)
Procedure
1. Heat the oil in a large (12 inch) skillet over medium high, add the onion and cook until golden but still a bit crunchy, 4-5 minutes.
2. Meanwhile, slice the greens crosswise into 1/2 inch slices.
3. Add the garlic and chili flakes to the onion and cook for an additional minute, then add the broth or water, a large pinch of salt, and the greens. Reduce heat to low and braise, covered, for about 5 minutes or until the greens are nearing tender, but not quite finished.
4. Meanwhile, put the cherry tomatoes into a dry skillet over medium-high heat until blistered, transfer to a small food processor with the chipotle pepper and a large pinch of salt, and blend until smooth.
5. Remove the cover from the greens and cook off the moisture until it is nearly dry. Season with salt if necessary. Fill each taco—two tortillas thick—with a tongful of the greens, a spoonful of salsa, and the queso fresco.
